| 1. |
Slice zucchini and onion. Preheat oven to 375°F. |
| 2. |
Lightly grease a 9×9-inch ovenproof pan. |
| 3. |
Overlap 1/3 of the zucchini and onion slices in the pan, then sprinkle with 1/2 cup of shredded cheese. |
| 4. |
Repeat two more times until there are three layers and all of the zucchini, onions, and shredded cheese are used up. |
| 5. |
Combine the remaining ingredients in a microwave-safe dish. Heat for one minute or until the butter has melted. Whisk until smooth. |
| 6. |
Gently pour the cream mixture over the zucchini layers. |
| 7. |
Bake for about 45 minutes or until the liquid has thickened and the top is golden brown. |
